The complete bartender

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SECRETS OF THE

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NO^A^ MADE PUBLIC

FOR THE FIRST TIME.

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ART OF fillXING

LAIN^FANCY
DRINKS.

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Complete Bartender.

THE ART OF MIXING

COCKTAILS, PUNCHES, EGG NOGGS, SMASHES, SANGAREES,

SLINGS, COBBLERS, THE FIZZ, JULEPS, FLIPS,

TODDYS, CRUSTAS, AND ALL

PLAIN AND FANCY DRINKS

IN THE. MOST APPROVED STYLE.

BY /
/

AI^BERX BARXHS,

Hetropolitau Hotel, New York City.

Together with other Information Necessary to Bartenders.

PHILADELPHIA : / 2^ •-> b J^

CRAWFORD & CO., Publishers,
47 North Ninth Street.

Ent.'red according to Act of Cougress in the jear 1884, by Crawford & Co. in the
Office of the Librarian of Congress, at Washington, D. C.

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THE

^6pPIiE'FE4^^ P^PENDEI^.-I^^

1 ' WHISKEY COCKTAIL.

Use small bar glass. 3 dashes of gum syrup ; 3 dashes of
Boker's Bitters, 3 dashes of Curacoa, i wineglass of whiskey,
Fill with fine ice, stir with spoon and. strain in cocktail glass.
Serve with lemon peel.

2 BRAJ^DY COCKTAIL.

Use small bar glass. 2 or 3 dashes of gum syrup, 3 dashes
of bitters, i wine glass of brandy. Fill with ice, make and
serve the same as with Whiskey Cocktail.

3 FA^CY BRAJ^DY COCKTAIL.

Use small bar glass. Make it in the same way as Brandy,
Cocktail, strain in a red wine glass, and rub the edges of the
glass with lemon.

4 GIJ^ COCKTAIL.

This drink is made the same as Whiskey Cocktail using
I wine glass of gin instead of whiskey.

4 THE COMPLETE BARTENDER.

5. FAKCY GIK COCKTAIL.

Make the same as Whiskey Cocktail, using gin instead of
whiskey. Strain in a fancy wine glass, moisten the edges of
the glass with lemon, and serve with lemon peel, thrown on
top.

6. CHAMPAGME COCKTAIL.

Use large bar glass, i bottle of wine to 6 large glasses. Use
in each glass ^ teaspoonful of sugar, 3 dashes of bitters,
% pony glass of brandy, i piece of lemon peel. Fill with ice,
shake well and serve.

7. SODA COCKTAIL.

Use a small bar glass i teaspoonful of sugar, 3 dashes of
bitters, i teaspoonful of Brandy, some cracked ice, i bottle
of sada water. Stir rapidly with spoon and serve. This drink
should never stand, but should be served while foaming.

8. JAPAJ^ESE COCKTAIL.

Use small bar glass i tablespoonful Orgeat syrup, 4 dashes
of Angosturo bitters, i wine glass of brandy, i piece of ]
lemon peel. Fill the tumbler one third full of ice and stir
with spoon.

9. JERSEY COCKTAIL.

Use large bar glass This drink is made the same as Soda
Cocktail, with the exception that you use cider instead of
soda water.

10 ABSIJ^THE COCKTAIL.

Use large bar glass .4 dashes gum syrup, 3 dashes of bitters,
(Angostura or Boker's), one half wine glass of Absinthe,

THE COMPLETE BARTENDER. 5

one half wine glass of water. Fill with ice, shake well and
strain into fancy cocktail glass, throw lemon peel on top
and serve.

11 BOTTLE COCKTAIL, Quart.

Fill quart bottle three quarters full of whiskey, i pony glass
of Curacoa, i wine glass of gum syrup, one half glass of
Angostura bitters, i teaspoonful of lemon juice, shake well.
Brandy and Gin Cocktail may be made in the same way
substituting those liquors instead of Whiskey.

PUNCH.

12 BBAJ^DY PUMCH.

Use large bar glass, i table-spoonful of lemon juice, i wine
glass of brandy, J^ wine glass of Jamaica Rum, [ table
spoonful of white sugar, ^ wine glass of water, 5 drops of
raspberry syrup: Fill the tumbler with cracked ice, shake well
and dress the top with one slice of orange, small piece of
pine -apple, and a few berries if in season serve with a straw.

13 WHISKEY PUJ^CH.

Whiskey Punch is made the same as Brandy Punch using
Whiskey instead of Brandy.

14 HOT BBAJ^B r PUJVCH.

Use large bar glass 1 wine glass of Cognac Brandy ^
wineglass of Jamaica Rum^ 2 table spoonfulls of white sugar
j4 of a. lemon cut in small slices. Fill glass with boiling
water, stir well and grate nutmeg over the top.

THE COMPLETE BARTENDER.

15 IRISH WHISKEY PUJfCH

Use large bar glass, i wine glass of Irish Whiskey, i
teaspoonfull lemon juice, 2 lumps of loaf sugar, fill glass with
boiling water, put slice of lemon on top and stir well.

16 HOT SCOTCH.

Use small bar glass. ^ wine glass of good Scotch
Whiskey fill balance of glass with boiling water, drop in i
lump of sugar and some thin yellow shavings of lemon peel,
stir well and serve,

17 GlJf PUJYCH

Use large bar glass, i table spoonful of raspberry syrup, 2
table spoonfulls of sugar, i wine glass of Gin, ^ wine glass
of water, ^ of a small lemon cut in small slices Fill the
tumbler with broken ice and shake well ornament the top
with slice of orange, pine-apple and berries in season and
serve with 'straws.

18 PORT WIJ^E PUJ^CH

Use large bar glass. 3 dashes of lemon juice, ^2 table
spoonful of sugar, 2 or 3 slices of orange, ^ table
spoonful of raspberry syrup. Fill the tumbler with cracked
ice then pour in i^ wine glasses of Port Wine, shake well
and ornament with berries in their season, serve with
straws.

W- SHERRY PUJ^CH

The same as Port Wme punch, using Sherry instead of
Port Wine.

THE COMPLETE BARTENDER.

^0 CLARET PU.YCH.

The same as Port Wine punch, using Claret instead of
I Port Wine.

\21 CHAMPA GJ^E PU.YCR.

for three persons,

I Quart bottle of Wine, i orange cut in small slices, i^
pound of sugar, i wine glass of orgeat syrup, 2 table spoonsful
of lemon juice; stir, and serve in champagn glasses,
ornament each glass with i slice of pine-apple and berries in
season.

22 MISSISSIPPI PimCH.

Use large bar glass. ^ wine glass of Bourbon Whiskey, y^
wine glass of Brandy, yi wine glass of Jamaica Rum, ^ wine
glass of water, 5^ wine glass of raspberry syrup, i table
spoonful of while sugar, the juice of a small lemon, fill
tumbler with cracked ice, shake well and serve with straws,
ornament with fruit.

23 ' MILK PUJ^CH.

Use large bar glass, i table spoonful of sugar, i wine glass
of Brandy, }^ wine glass of Rum, (Santa Cruz or St. Croix)
yi tumblerful of cracked ice, fill with tnilk shake well
together and grate nutmeg on top

24. ROMAN PUJiCH.

Use large bar glass, i table spoonful of sugar, ]/2 pony
glass of raspberry syrup, y^ wine glass of Jamaica Rum, juice
of quarter of a lemon, i table spoonfull of Curacoa, ^ wine
glass of Brandy, i table spoonful of Port Wine, fill with
cracked ice, shake well, top with fruits in season, and serve
with straws*

8 THE COMPLETE BARTENDER.

U. HOT MILK FUJ^CH.

This drink is made in the same way as cold milk punch
with the exception of using hot milk instead of cold, stir
with spoon.

26: VAJ^ILLA PUJVCH.

Use large bar glass, i table spoonful of sugar 2 table
si)oonsful of extract of vanilla, i wine glass of Brandy, 3
dashes of lemon juice, fill with cracked ice, shake well
and ornament with slices of orange serve with straws.

27- CUBA CO J. PUKCR.

Use large bar glass, i table spoonful of white sugar, juice
of half a lemon, y^ wine glass of Curacoa, ^ wine glass of
Jamica Ram, i table spoonful of raspberry syrup, ^ wine
glass of Brandy, fill the tumbler with cracked ice shake
well and ornament with fruits in season, serve with straws.

28. ABSIJ^THE PUJfCH.

Use large bar glass, i table spoonful of sugar, i wine
glass of Absinthe, juice of half a lemon yo. wine glass of
Brandy, i table spoonful of orgeat syrup, fill with ice, stir
with spoon, ornament with orange, grapes and fruit in
season.

29. EGG MILK PUJ^CH.

Use large bar glass, i egg, i table spoodful of sugar, 1 wine
glass of Brandy, >^ wine glass of Rum, (Santa Cruz, or
St Croix,) fill }i of the tumbler with shaved ice, the balance
with milk, shake well and grate nutmeg on top.

THE COMPLETE BARTENDER. 9

30. PHILADELPHIA FISH HOUSE PUJ^CH.

Use large bar glass, i table spoonful of sugar, y^ pony
glass of Peach Brandy, ^^ pony glass Cognac Brandy, }'2
pony glass Jamaica Rum, ]4, wine glass of water, half of a
small lemon, fill with cracked ice and shaek well

31. ST. CROIX RUM PUJfCH.

Use large bar glass i table spoonful of sugar, juice of half

of a lemon, i wine glass of St Croix Rum. i tea spoon

; full of rasberry syrup, ^ wineglass of Jamaica Rum, fill with

: cracked ice, shake well and ornament with fruits in season,

f serve with straws.

I

\32. ST. CHARLES PUJ^CH

Use large bar glass i table spoonful of sugar, juice of
one half of a small lemon, i wine glass of Port Wine J^ wine
glass of Brandy, fill the tumbler with cracked ice, shake well
i and ornament with fruits in seoson. serve with straws.

\33. KIRSCHWASSER PUJfCH.

Use large bar glass, i table spoonful of sugar, juice of half
of a small lemon, i^^ wine glasses of Kirspwhasser fill with
, cracked ice, shake well ornament with fruit in season and
serve with straws.

34. MED FORD RUM PVMCH.

Use large bar glass, i table spoonful of sugar, i tea-
poonful of Jamica Rum, 4 dashes of lemon juice, ij^
glasses of Medford Rum, fill with cracked ice, shake well
ornament with orange, berries, etc., and serve with straws.

10 THE COMPLETE BARTENDER.

35. SAVTERKE FTJ^'CH•

Use large bar glass ^^ teaspoonful of sugar, ^ of a small
lemon, 2 or 3 slices of orange, ^ teaspoonful of raspberry-
syrup, i^ wine glasses of Sauterne, shake well and ornament
with berries in season,serve with straws.

86' HOT ARRAC TVXCH.

Use large bar glass. 2 lumps of loaf sugar, disolve in ^
pony glass of Santa Cruz Rum, ^ the juice of a small lemon
wine glass of Arrac, fill the glass with hot water, stir well
and grate nutmeg on top.

37^ TIP TOP PUJfCH-

Use large bar glass, i lump of loaf sugar, i^pony glass of
Brandy, 3^ pony glass of Curacoa, ^^ of a small lemon, small
lump of ice, fill up the balance of the glass with Champagne,
stir with a spoon and dress the top with slices of pine-apple,
and oronge, serve with straws.

38. ORGEAT PUJSTCH.

Use large bar glass 2 table spoonsful of orgeat syrup, lyi
wine glass of Brandy, ^ pony glass of Curacoa, 4 dashes of
lemon juice, fill the tumbler with cracked ice, shake well and
ornament with fruits, and berries, in season, serve with straws.

39. FAJrcr PUJfCH.

Use a large bowl. 2 pounds of sugar, the juice of three
lemons and two oranges, i pony glass of pine-apple syrup,
2 bottles of AppoUinares water, j^ gil of Curacoa, i gill of
Jamaica Rum, i quart of good Brandy, 3 quart bottles of

THE COMPLETE BARTENDER. 11

Champagne, 2 quart bottles of Maderia Wine, 2 quart bottles
of Port wine, 2 quart bottles of Tokay wine, cut into slices and
add six large oranges and i pine-apple, mix well and place in
the bowl a large lump of clear ice, which should stand up
higher than the edges of the bowl, dress around the edges of
the bowl with grapes and all fruits in season, dip with ladle
and serve in large fancy glasses with straws.

COBBLERS.

40. CEAMPAGJfE COBBLER.

Use large bar glass. Fill glass nearly half full of ice, put in
2 slices of orange, 3 or 4 berries, i table spoonful of white
sugar, mash them together with spoon, fill balance of the glass
with champagne, stir well and ornament with fruit, berries
etc, in season, serve with straws.

41. RHIXE WIJ^E COBBLER.

Use large bar glass i pony glass of water, and i J/C table
spoonsful of sugar well mixed with a spoon until the sugar is
disolved, 2 wine glasses of Rhine Wine, fill with cracked ice,
stir well with a spoon, and ornament with grapes, orange,
pine apple and berries in season, serve with straws

42. SHERRY COBBLER.

Use large bar glass i table spoonful of sugar, dissolved in
y^ wine glass of water, 2 wine glasses of Sherry, fill the
tumbler with cracked ice, shake well, and ornament with
slices of orange, pine-apple and berries in season, serve with
straws.

12 THE COMPLETE BARTENDER.

43. CALIFORNIA WIJ^E COBBLER.

Use large bar glass. This drink is made in the same way as
Sherry Cobbler, using California Wine instead of sherry.

44. CATAWBA COBBLER.

This drink is made in the same way as Sherry Cobbler,
using Catawba Wine instead of Sherry

45. CLARET COBBLER.

This drink is made in the same way as Sherry Cobbler,
using Claret wine instead of Sherry.

46. WHISKEY COBBLER.

Use large bar glass. 3 dashes of raspberry syrup, ij4, table
spoonsful of sugar, 2 wine glasses of good Whiskey, fill the
tumbler with ice, shake well and dress with oranges etc Serve
with straws,

ECC NOCCS.

47. EGG J^OGG-

Use large bar glass, i egg, i table spoonful of white sugar,
I wine glass Brandy, j^ wine glass of Rum, (St. Croix or
Santa Cruz,) fill the tumbler ^ full of cracked ice and the
balance with milk, shake well together, and grate nutmeg on
top and serve.

48. BALTIMORE EGG JfOGG.

Use large bar glass. Take the yellow of i egg, i table
spoonful of sugar, beat to a cream then add some grated
nutmeg, and beat all together, pour in ^ wine glass of

THE COMPLETE BARTENDER i:

Brandy, )4 pony glass St. Croix. Rum, i wine glass of
Madeira Wine, put two or three lumps of ice into the glass and
fill with milk, shake well and grate nutmeg on top.

49. SHEllRY EGG KOGG.

Use large bar glass, i egg i table spoonful of sugar, i
pony glass of Brandy, i wine glass of Sherry Wine, 3 or 4
lumps of ice, fill with milk, shake well, grate nutmeg on top.

50. CIDER EGG J^OGG-

Use large bar glass, i Qgg i table spoonful of sugar, small
quantity of cracked ice, i pony glass of Brandy, fill the tumbler
with Cider, shake well and serve.

51, A BOWL OF EGG JfOGG-

for the bar.

Use a very large bowl. 2 dozen eggs and 3 pounda of sugar
beaten together until they form the consistency of a thick
cream, then pour in 4 quarts of Brandy, i quart of St.
Croix Rum, 3 gallons of milk, mix well together aad grate
nutmeg on top.

MULLED Wl NES.

52, MULLED CLARET.

Use large bar glass i y^ table spoonsful of sugar, the juice

of i^ lemon, a few cloves, a little ground cinnamon, fill up the

glass with Claret, then pour it itito a pan and keep it on the

fire until it boils then pour it through a strainer into a hot

water glass, grate nutmeg on top and serve.

14 THE COMPLETE BARTENDER.

58. MULLED CLARET WITH EGGS.

Use large bar glass. 1)^2 table spoonsful of sugar, the juice
of half of a small lemon, a few cloves ^ tea spoonful of
ground cinnamon, 2 wine glasses of Claret, pour into a pan
and keep it over the fire until boiled, beat to a batter the
yellow of 2 eggs, put them in a hot water glass and pour the
hot wine over them, stir well, grate nutmeg over the drink
and serve.

54 MULLED PORT

Use large bar glass. This drink is made in the same way
as Mulled Claret, using Port Wine instead of Claret.

55 MULLED SHERRY-

Use large bar glass. This drink is made in the same way
as Mulled Claret, using Sherry Wine instead of Claret.

JULEPS.

56 MIJ^T JULEP.

Use large bar glass, i tablespoonful of white sugar, i pony
glass of water. Place a few sprigs of fresh mint in the glass,
and mix all together until the flavor of the mint is extracted.
Take out the mint and add i J 3 wine glass of brandy. Fill the
glass with cracked ice, and shake well. Insert the sprigs of
mnit in the ice with the stem downward, ornament the top with
I slice of orange, i slice of pine-apple and berries in season,
dash with Jamaica Rum, and sift white sugar on top. Serve
with straws.

THE COMPLETE BARTENDER, 15

57 WHISKEY JULEP.

This drink is made in the same way as Mint Julep, using
Whiskey instead of Brandy.

58 GIX JULEP.

Mix in the same way as Mint Julep, using Gin instead of
Brandy.

59 PINEAPPLE JULEP-

Make in the same way as Mint Julep, adding i table-spoon-
ful of Pine-apple Syrup, and use lyi wine glass of Champagne
instead of Brandy.

60 BUM JULEP.

This drink is made in the same manner as Mint Julep, using
St. Croix or Santa Cruz Rum instead of Brandy.

SANCAREES.

61 BRAJ^D Y SAJfGAREE

Use small bar glsss. i teaspoonful of sugar, yi wine glass of
water, yi wine glass of Brandy, i or 2 lumps of ice. Stir with
a spoon, and serve.

62 PORT WIJTE SAJTGAREE.

Use small bar glass, i teaspoonful of sugar di solved in i
teaspoonful of water, i teaspoonful of Vanilla Syrup, i lump
of ice, I wine glass of Port Wine. Stir with spoon, grate nut-
meg on top, and serve.

16 THE COMPLETE BARTENDER.

63 SHERR r SAKGAREE.

This drink is made in the same way as Port Wine vSangaree.
using Sherry instead of Port.

64 GTJ^ SAJ^GAREE.

Make in the same way as Port Wine Sangaree, using Gin
instead of Port Wine, and dash with Curacoa on top

65 PORTER SAJ^GAREE.

Use large bar glass. ^^ bottle of Porter, i wine glass of
water, i table-spoonful of sugar, 2 or three lumps of ice, stir
well, grate nutmeg on top, and^serve.

66 ALE SAJ^GAREE-

Make in the same way as Porter Sangaree, using Ale instead
of Porter.

THE FIZZ.

67 GIJfFIZZ

Use a large bar glass. i table-spoonful of sugar, the juice
of half of a small lemon, i wine glass of Gin. Fill the glass
half full of cracked ice, and the balance with Seltzer or Vichy
Water, mix and strain into large bar glass, and serve while
foaming.

68 WHISKEY FIZZ.

The same as Gin Fizz, using Whiskey instead of Gin.

69 BRAJ^DT FIZZ.

Make in the same manner as Gin Fizz, using Brandy in
place of Gin .

THE COMPLETE BARTENDER. 17

70 GIJ^ EGG FIZZ.

Use a large bar glass. The white of one egg, 3 dashes of
lemon juice, i table-spoonful of sugar, i wine glass of Gin.
Fill glass with ice, shake well, strain into large size bar glass,
and fill with Seltzer or Vichy Water. Mix quickly with spoon,
and serve while foaming.

TODDIES.

71 APPLE TODDY.

Use small bar glass, i table-spoonful of sugar dissolved in
a little water, i wine glass of brandy, one half of a baked
apple. Fill the glass nearly full of boiling water, and grate
nutmeg on top.

72 GIK TODDY. ♦

Use small bar glass, i tea-spoonful of sugar dissolved in a
little water, lump of ice, i wine glass of gin. Stir with spoon,

73 BRANDY TODDY.

Make in the same way as Gin Toddy, using Brandy instead
of Gin.

7 ^ WHISKE Y TODD Y.

Prepare in the same manner as Gin Toddy, using Whiskey
instead of Gin.

75 HOT SCOTCH TODD Y.

Use small bar glass, i tea-spoonful of sugar dissolved in
water, i wine glass of Scotch Whiskey. Fill with boiling water
and stir with spoon.

i8 THE COMPLETE BARTENDER

THE SMASH.

76 WHISKEY SMASH.

Use small bar glass. One half table-spoonful of sugar, three
sprigs of fresh mint and a little water well pressed and mixed
together, until the flavor is extracted from the mint, a little
cracked ice, i wine glass of Whiskey. Shake well, dress the
top with mint and fruit as in Mint Julep, and setve.

77 BRAKB Y SMASH

Use small bar glass. Make in the same way as Whiskey
Smash, using Brandy instead of Whiskey.

78 GIJ^ SMASH

This drink is made the same as Whiskey Smash, using Gin
instead of Whiskey.

79 MED FORD BUM SMASH.

Is made like Whiskey Smash, using Medford Ruin instead
of Whiskey.

TH E SLI NC.

80 HOT GIJ^ SLIjYG.

Use a hot water glass, i lump of sugar, i wine glass of Gin,
I piece of lemon peel. Fill with boiling water, stir with
spoon, grate nutmeg on top, and serve.

81 HOT BBAKD Y SLING.

Make in the same way as Gin Sling, using Brandy instead
of Gin.

THE COMPLETE BARTENDER. 19

82 HOT SCOTCH WHISKEY SLIJVG.

Make in the same manner as Gin Sling, using Scotch Whis-
key instead of Gin.

THE FIX,

S3 BRAJTDY Fix.

Use large bar glass, i table-spoonful of sugar, the juice of
half of a small lemon, i table-spoonful of Pine-apple Syrup,
I wine glass of Brandy. Fill the glass with cracked ice, stir
witb spoon, ornament the top with fruit and berries in season
Serve with straws.

84, GI.Y FIX,

This drink is made in the same manner as Brandy Fix, us-
ing Gin instead of Brandy.

So ST CROIX BUM FIX-

Make in the same way as Brandy Fix, using St. Croix Rum
instead of Brandy.

SOURS.

86 ST CE OIX R UM SO UR-

Use large bar glass 3^ table-spoonful of sugar, }^ ofa
small lemon, [ wine glass of St Croix Rum, i or 2 squirts of
Seltzer Water Fill the glass with ice, stir with spoon and
strain into Cocktail glass.

20 THE COMPLETE BARTENDER.

/

87 BRANDY SOVR-

The Brandy Sour is made with the same ingredients as the
St. Croix Rum Sour, using Brandy instead of St. Croix Rum_

88 OIJS SOUR-

Make in the same manner as St. Croix Rum Sour, using
Gin instead of St. Croix Rum.

F L I PS .

89 SHERRY FLIP-

Use large bar glass. i table-spoonful of sugar, i egg, 2
wine glasses of Sherry Wine, i table-spoonful of Vanilla Syrup,
Fill glass with ice, shake well, strain into fancy bar glass,
grate nutmeg over it, and serve

90 BRAKDY FLIP

Use large bar glass. Make in the same way as Sherry Flip,
using Brandy instead of Sherry Wine.

91 OLD EMGLISH GLJ^TLEMdX FLIP

Use large bar glass. i table-spoonful of sugar, 2 wine
glasses of ale. Put over fire and boil, beat up i Q.gg and pour
the hot ale over it slowly, beating the ^gg at the same time.
Add y^, wine glass of Brandy, and grate nutmeg on top.

PLAIN DRINKS.

9'^ BRAKDY STRAIGHT-

Use small bar glass. Put a piece of ice in the glass, set
the bottle on the bar, and allow your customer to help him
self.

THE COMPLETE BARTENDER. ^i

— 7~ [

9S WHISKEY STRAIGHT.

Same as Brandy Straight, substituting Whiskey for Brandy.

94 GIM STRAIGHT

Same as Brandy Straight, substituting Gin for Brandy.

95 ' BRAJVDT AJVD GUM-

Use small bar glass. 2 dashes of Gum Syrup. Set bottle
of Brandy on the counter and allow your customer to help
himself,

96 SHERRY PLAIJ^^

Use wine glass. 2 lumps of ice, and fill with Sherry.

97 PORT WIJ^E PLAm-

The same as Sherry Wine Plain, using Port instead of
Sherry.

98 CATAWBA PLAIK-

The same as Sherry Plain, usin^ Catawba Wine instead of
Sherry.

99 SHERRY AKD EGG-

Use wine glass, i egg, fill with Sherry Wine.

100 BRAKBY AJ^D SODA-

Use large bar glass, i wine gla^s of Brandy, 2 or 3 lumps
of ice. Fill with plain Soda Water, stir with spoon. Serve.

101 SHERRY AMD BITTERS

Use a wine glass, 3 dashes of Angostura Bitters, fill up with
Sherry Wine.

2 2 THE COMPLETE BARTENDER.

10^. BRANDY AKD GIJ{OEll ALE.

Use large bar glass. A few lumps of ice, i wine glass of
Brandy, fill with Ginger Ale, stir with spoon and serve.

1 03. PEA CH AXB EOjYE Y.

Use small bar glass, i table spoonful of Honey, i wine
glass Peach Brandy, stir with spoon and serve.

1 04. B ur:n't bbakb y AjYd pea CH.

Use small bar glass. i table spoonful of Burnt Sugar,
I wine glass of Brandy, place 3 slices of dried peaches in the
glass, and pour the liquid over them, serve.

105. BLACK STRIPE-

Use small bar glass. A little cracked ice, i table spoonful
of Molasses, i wine glass of Santa Cruz or St. Croix Rum,
stir and serve.

106. EOT BLACK STRIPE.

Use small bar glass. Use the same ingredients as in Black
Stripe, omitting the ice, and fill the glass with boiling water,
grate nutmeg on top and serve.

107. CIDER AKD WHISKEY.

Use large bar glass, y^ wine glass of whiskey, fill balance
of the glass with good Apple Cider.

108- HOT RUM.

Use small bar glass, i teaspoonful of sugar, i wine glass
of Jamaica Rum, small piece of butter, fill the tumbler with
hot water, stir with spoon and serve.

THE COMPLETE BARTENDER . 23

109- HOT SPICED RUM.

Hot Spiced Rum is composed of the same ingredients as
Hot Rum, with the addition of i teaspoonful of Allspice and
Cloves mixed.

110. STOJVE FEJVCK

Use bar glass. 3 or 4 lumps of ice, i wine glass of Whiskey,
fill up balance of the glass with Cider, stir with spoon and
serve.

IIL HALF AKB HALF.

Use large bar glass. Draw y^ Ale, y^ Porter.

im. BOCK AJ^D RYE,

Use small bar glass, i table spoonful of Rock Candy
Syrup, place a spoon in the glass, and hand your bottle of
Rye Whiskey to the customer, allowing him to fill up.

113. ABSIMTHE,

Use wine glass. Fill nearly full with Absinthe.

114. BLUE BLAZES,

Use 2 large mugs, i wine glass of Scotch Whiskey, i wine
glass of Hot Water, mix with spoon, then set it on fire, and
pour three or four time s from one mug to the other while
blazing, add i table spoonful of sugar, grate a little nutmeg
over the drink, and serve in a small bar glass.

115. MED FORD RUM AMD MOLASSES,

Use small bar glass, i table spoonful of Molasses, put a
spoon in the glass, and hand the bottle of Rum to customer to
help himself.

24 THE COMPLETE BARTENDER.

116. GIJs" AJ^B MOLASSES.

Use small bar glass. The same as Medford Rum and
Molasses, using Gin instead of Medford Rum.

FANCY DRINKS.

117 BRAKBY CRUSTA,

Use a champagne glass Peel half of a lemon all in one
piece, dip it in pulverized sugar, and place it so as it will cover
the inside of the glass, put a small quantity of cracked ice in
the bottom of the glass, and then pour in ^ wine glass of
Brandy, 3 dashes of Lemon Juice, i teaspoonful of sugar,
3 dashes of Bitters, mix with a spoon and serve.

118 WHISKEY CRUSTA.

This drink is prepared in the same way as Brandy Crusta,
using Whiskey instead of Brandy.

119 GlJf CRUSTA.

The same as Brandy Crusta, using Gin instead of Brandy

120 TOM AMD J ERR T MIXT URE.

Use punch bowl, i® Eggs, beat the whites in a bowl by
themselves until they become a stiff froth, beat the yolks in
another bowl until very thin, add 15 table spoonsful of sugar
to the white of the eggs, and mix well, mix the yolk and white
of the eggs together in the punch bowl, and beat until the
mixture is of the consistency of batter.

THE COMPLETE BARTENDER. 25

mi TOM AJ^D JERRY EOT

Use large bar glass or mug. 2^^ table- spoonsful of Tom
and Jerry Mixture, mentioned above; i wine glass of Brandy,
j4, wine glass of Jamaica Rum. Fill with boiling water, stir
well with a spoon, grate nutmeg on top and serve.

122 TOM AJfD JERRY COLD.

Use large bar glass or mug. Prepare the ingredients in the
same way as Tom and Jerry, (hot), but using cold instead of
hot water.

123 PHILADELFHIAK.

Use small bar glass. i teaspoonful sugar, i pony glass ot
Brandy, i table-spoonful Raspberry Syrup, i pony glass of St.
Croix Rum. Throw a few pieces of lemon peel on top, fill
with ice, stir and serve

124 WHITE LIOM.

Use large bar glass. 1 ^4, tablespoonsful of sugar ^ the juice
of i^ of a small lemon, )^ wine glass of Santa Cruz Rum, }^
wine glass of Brandy, y^ wine glass of Curacoa, i table-spoon-
ful of Raspberry Syrup Fill with cracked ice, mix well, and
serve with straws.

125- BISHOP-

Use large bar glass i table-spoonful of sugar, juice of ^
lemon, juice of a small orange, i wine glass of Port Wine, ^
pony glass of Jamaica Rum. Fill with cracked ice, shake well,
ornament with fruit, and serve with straws.

26 THE COMPLETE BARTENDER.

126 LOCOMOTIVE.

Use large bar glass. The yolk of i egg, ly^ tablespoonful
of Honey, 2 tablespoonsful of Curacoa, 2 wine glasses of
Claret, mix well with a spoon, then put it on the fire until it
boils, add a few cloves, sprinkle with nutmeg and serve.

127 CLARET CUP.

For a party of Five.

Use a punch bowl, i quart bottle of Claret, % pint o^
Brandy, y^ pint of Curacoa, juice of 2 Lemons, ^ pint of
water, i wine glass of Vanilla Syrup, i Orange cut into slices,
sweeten to taste with sugar, mix well.

128 CEAMPAGME CUP.

Use a punch bowl. Make in the same way as Claret Cup,
using Champagne instead of Claret.

129 POUSSE CAFE.

Use a wine glass. This drink must be made very carefully,
as each liquor must lie in the glass by itself, and must not mix
with the others that are added to it. i tablespoonful of
Curacoa, i tablespoonful Vanilla Syrup, i tablespoonful of
Maraschino, i tablespoonful of Chartreuse, i tablespoonful of
Brandy, i tablespoonful of Raspberry Syrup, i tablespoonful
of Port Wine, serve

130 POUSSE L' AMOUR.

Use wine glass Make in the same way as Pousse Cafe,
2 tablespoonsful of Sherry Wine, i yolk of an ^gg, 2 table-
spoonsful of Vanilla Syrup, 2 tablespoonsful of Brandy^ serve.

THE COMPLETE BARTENDER. 27

\1S1 SAJ^TIJVAS POUSSE CAFE.

Use wine glass, yi wine glass of Maraschino, ^ wine glass

jjof Curacoa, ^ wine glass of Brandy, do not let them run

i

[together, serve.

1S2 BRAKDY CHAMPERELLE.

Use wine glass 2 tablespoonsful of Curacoa, 2 table -
spoonsful of Chartreuse, 2 tablespoonsful of Angostura Bitters,
2 tablespoonsful of Brandy, do not allow the different liquors
to mix together.

133 BRAMBY SCAFFA.

Use wine glass. 2 tablespoonsful of Raspberry Syrup,
2 tablespoonsful of Maraschino, 2 tablespoonsful of Angostura
Bitters, 2 tablespoonsful of Brandy, As in the Champerelle,
do not allow the liquors to run together.

134 RHINE WIJ^E AJfD SELTZER

Use large bar glass. Fill glass yz full of Iced Rhine Wine,
the balance of the glass with Seltzer.

135 FROZEJr ABSIJ^THE.

Use large bar glass. i tablespoonful of Gum Syrup,
^2 wine glass of Absinthe, 1}^ wine glass of water, shake well,
Strain into wine glass and serve.

136 BALAKLAVA J^ECTAR-

For a pariy of Fifteen.

Use a large punch bowl. Peel 2 Lemons and put the peeling
in the bowl, squeeze the juice of the lemon upon them, and
add 4 tablespoonsful of sugar, mash these ingredients well

28 THE COMPLETE BARTENDER.

together so as to obtain the extract from the lemon peel, then
add 2 bottles of Soda Water, 2 bottles of Champagne, 2 bottles
of Claret, stir, and dress the top with fruit and berries in
season, serve

1S7 SODA KECTAR.

Use large bar glass, i tablespoonful of sugar, j nice of half
of a lemon, i pony glass of Port Wine, i bottle of Soda
Water, stir and serve while foaming.

LEMONADES.

138 LEMOJ^ADE.

Use large bar glass, i tablespoonful of sugar, the juice of
one lemon, i wine glass. of water, fill balance of the glass with
cracked ice, shake well, and serve with straws.

1S9 FAXCY LEMOJfADE.

Use large bar glass. This drink is made with the same
ingredients as Plain Lemonade, adding i tablespoonful of
Raspberry Syrup, and 2 or 3 dashes of Port Wine.

140 LEMO.YADE.

For a party of Ten.

Use large bowl T4ie juice of 8 lemons, 10 tablespoonsful
of white sugar, 2 quarts of boiling water, 2 wine glasses of
Port Wine, 2 wine glasses of Raspberry Syrup, allow it to
become cold, then add ice, stir well, throw on top some slices
of lemon, fruit and berries in season.

THE COMPLETE BARTENDER. 29

141 PORT Wl^^E LEMONADE

Use large bar glass, i tablespoonful of sugar, the juice of
I lemon, i wine glass of Port Wine, fill glass with cracked ice,
shake well and serve with straws

142 SHERRY LEMOKABE.

Use large bar glass, Make in the same manner as Port
Wine Lemonade, using Sherry Wine instead of Port.

143 CLARET LEMONADE-

Use large bar glass. Make in the same way as Port Wine
Lemonade, using Claret Wine instead of Port.

144 SODA LEMOJ^ADE:

Use large bar glass i tablespoonful of sugar, the juice of
one lemon, i bottle of Soda Water, fill with cracked ice, slmke
well and serve.

145 HOT LEMONADE.

Use large bar glass, i tablespoonful of white sugar, the
juice of I lemon, fill the glass with hot water, stir with
spoon and serve

146 EGG LEMONADE.

Use large bar glass i tablespoonful of sugar, i egg, the
juice of I lemon, i wine glass of water, fill the glass with
cracked ice, shake well and serve.

147 ORGEAT LEMONADE^

Use large bar glass, i wine glass of Orgeat Syrup, the
juice of I lemon, I wine glass of water, fill with shaved ice,
shake well and serve.

THE COMPLETE BARTENDER.

14s ORAKGEADE'

Use large bar glass. 2 dashes of lemon juice, i^ table-
spoonful of sugar, the juice of i orange, i wine glass of
water, fill with ice, shake well, serve.

DRINKS FOR LARGE PARTIES.

1/^9 ki:kg pimcH.

Use an extra large bowl, i pound of white sugar, 8 large
oranges cut into slices, i pineapple grated, i wine glass of
Curacoa, iwine glass of St. Croix rum, i wine glass of Maras-
chino, I pony glass of Absinthe, 4 bottles of Champagne, 2
bottles of Tokay wine. Mix well with a ladle, fill the bowl
with ice and dress with berries, in season, strew leaves around
the edges of the bowl. This will suffice for ten people.

150 QUEEJ^ PUMCH.

Use large bowl, i)/^ pounds of white sugar, i box of
strawberries in season, the Juice of 4 large lemons, the juice of
10 Oranges, 2 wine glasses of brandy, 6 quart bottles of Ca-
tawba wine, I quart bottle of Port wine, i wine glass of Jamaica
rum, fill with ice, stir well and dress the top with slices of
orange, pineapple and berries in season.
This will do for fifteen people.

THE COMPLETE BARTENDER u

151 E^TGLISH MILK PUJ^CH-

For a Party of fifteen.

Use large bowl. 8 quarts of fresh milk, 6 lemons, 2 pounds
of lump sugar, rub well the lumps of sugar over the rinds of the
lemon, then put these ingredients into a saucepan over the fire
and let it simmer for ten minutes, have ready the yolks of 12
eggs, beat up ia i pint of milk, remove the saucepan from the
fire, stir in the eggs, and add 2 quarts of Santa Cruz rum, i
quart of Brandy. Stir well, allow it to cool, fill with ice and
serve.

152 MULLED PORT,

For a Party of Ten.

Use large pan. 5 quart bottles of Port Wine, i ^/^ pounds of
of lump sugar, 15 cloves, i nutmeg, grated. Place these ingre-
dients over a gentle fire, and remove when almost boiling
Strain into a punch bowl aad serve.

15 S RUMFUSTIA^

Use large bowl. 12 eggs, i quart of ale, i pint of gin, i
quart of sherry, i stick of cinnamon, i nutmeg, 1 2 lumps of su-
gar, the peel of one lemon. Beat the eggs to a froth and
whisk them into the ale; to this add the gin, meanwhile boil the
sherry with the other ingredients and as soon as they boil, mix
both together. Serve quite hot.

32 THE COMPLETE BARTENDER.

154 SLEEPEll-

For a Party of Ten.

Use large bowl, i pound of powdered sugar, 2 quarts of
Santa Cruz rum, 8 eggs, 3 lemons, table spoonful of cloves and
cinnamon mixed. Put into a bowl, the rum, sugar, eggs, and
the juice of the lemons, then boil the spices in a half a pint of
water, strain the liquor into the bowl and beat all together into
a froth. Pour the drink into glasses while hot.

155 CREAM J^ECTAR.

Use large bar glass. Fill bottom of the glass with shaved ice,
I teaspoonful of Strawberry Syrup, i tablespoonful of Rose
Cordial, i wine glass of Sherry Wine Mix with spoon and
serve.

156 MADAME POMPADOUR

Use large glass, i wine glass of Champagne, ]/2 pony glass]
of Brandy, i tablespoonful of Gin, 2 lumps of ice. Fill bal-
ance of the glass with Catawba Wine and serve.

157 WHISKEY DIP.

Use small bar glass. Fill fi of the glass with Scotch Whis-
key, I teaspoonful of Pine-apple Syrup, 2 or 3 pieces of dried
orange peel, small lump of ice. Serve.

158 CAPE MA Y DIP.

Use small bar glass. i tablespoonful of Jamaica Syrup, 2
or 3 pieces of dried orange peel, i spoonful of syrup, small
quantity of shaved ice. Fill balance of the glass with Whiskey,
stir with spoon and serve.

159 ICE CREAM SODA.

Use small bar glass Fill glass about ^ full of Ice Cream,
the balance ^vith Soda Water. Serve with spoon.

THE COMPLETE BARTENDER. 33

160 ROAD HOUSE PUJYCH.

Use large bar glass. i wine glass of Scotch Whiskey, 6
icloves, the juice of J^ lemon. Fill the balance of the glass
with boiling water, throw lemon peel on top and serve.

161 LRISEMAM'S DELIGHT,

Use large bar glass. 2 wine glasses of Whiskey, y^ gill of
fluid Jamaica Ginger, i tablespoonful of sugar, i pony glass
of French Brandy. Fill balance of the glass with hot water,
and serve.

1 162 AMERICAJ^ FARMER.

Use small bar glass. 3 pieces of bitter orange peel, i lump
of sugar, I teaspoonful of Jamaica Rum; then put your bot-
[ tie of Apple Whiskey on the bar, and allow the customer to
help himself.

163 KJ^OCK 'EM BTIFF.

Use small bar glass. 2 or 3 dashes of lemon juice. Fill
the balance of the glass with equal parts of Apple Jack and
Brandy Serve.

164 KIMBLE XICK.

Use small bar glass i teaspoonful sugar, 2 dashes lemon
juice, I tablespoonful of Brandy, i lump of ice. Fill balance
of glass with Holland Gin Serve.

165 . BILLY'S MIXTURE.

Use small bar glass. Small piece of apple, i teaspoonful
Pine-apple Syrup, i teaspoonful of Curacoa; i tablespoonful
Whiskey, i tablespoonful Brandy, i tablespoonful Gin, small
quantity of shaved ice. Fill balance of glass with water, and
serve.

34 THE COMPLETE BARTENDER.

166. TO MAKE BLACKBERRY BRAMDT.

To \oy^ gallons pure spirits add:

1 2 quarts of blackberries,
4 gallons of water.

6 pounds of loaf sugar.
j^ of ounce whole cloves.
]/2 ounce whole cinnamon.

Let it stand ^i days, draw off, strain and clarify (clear) if
necessary.

167. RASPBERRY BRAJ^DY.

To lo gallons of pure proof spirit add :

13 quarts of raspberries.-
2 1^ gallons of water.

6 pounds of loaf sugar.
J^ ounce whole cloves.
]4. ounce whole cinnamon.

Let it stand 21 days, draw off, strain and clarify if neces*

sary.

THE COMPLETE BARTENDER 35

]6S. CHEERY BRAJ^DY.

To 10^ gallons pure proof spirit add :
12^4 quarts bruised wild cherries

After allowing to stand 5 to 7 days, strain it, and add
thereto :

6^^ pounds loaf sugar.

2^ gallons water (fresh spring water if possible.)

Then let the whole stand 9 days, draw off, and clarify i^

required

169, PEACH BRAJfDY.

To 10^ gallons pure proof spirit add:
3^ gallons good peach brandy.
2 pounds loaf sugar.

^ drachn:! essential oil of bitter almonds, cut in alcohol,
i^ pint of orange flower water.

Color it, and let stand for 7 days ; it will then be ready for
use.

36 THE COMPLETE BARTENDER

170. LEMOM BRAMDY.

To lo)^ gallons pure proof spirit add :

7^ lemons, sliced.

6y2 pounds loaf sugar.

i^ pound lemon peel.

I pint good clear brandy.

Let it stand 1 2 days and draw off.

171. ORAKGE' BRAKDY.

To \oY2 gallons pure proof spirit add :

9 oranges, sliced.

6^ pounds of loaf sugar.

I pint brandy.

Yz ounce tartaric acid.

Let it stand for 9 days and draw off.

17 'B- PIKE APPLE BRAMDY.

To 10^ gallons pure proof spirits add :
41^ pineapples, sliced.
3 pints simple syrup (sugar and water.)
I pint good brandy.

Y ounce ca^:sia. *

Y ounce tincture of saffron.
2^^ gallons water.

I^t it stand 12 days, it will then be ready for drawing off
and use.

THE COMPLETE BARTENDER. 37

17 S. GIJfGER BRAXBY.

To 10^ gallons pure proof spirit add :

y^ ounce tincture cardamom seed

Take i^ pound bruised ginger root, digested in y^ gallon
strong alcohol for 7 days Add the liquor, after having been
filtered, to the pure spirits, agitating it completely, then
add :

2^ gallons pure soft water.

Yo, gallon simple syrup.

Color with sugar coloring, ready for use. If more flavor is
required, use more of the ginger, if required sweeter, use
more syrup.

174. LAYEKBER BRAJ^DY.

To ioy2 gallons pure proof spirit, add :

I drachm oil of lavender, cut or dissolved for twelve o

thirteen hours in strong alcohol.
3 gallons pure soft water.

Y ounce tincture cinnamon.

Y gallon simple syrup,

Colo" with sugar, adding more lavender or syrup, if more
flavor or sweetness is required.

^S THE COMPLETE BARTENDER.

173 llEDUCLD GIJV,

To 103^ gallons pure proof spirit, add :
5 gallons pure Holland Gin.
3 gills simple syrup.
Then mix well together.

176 Another.

To 10^ gallons pure spirit, add :
2% gallons pure Holland Gin.
I pint syrup.

I drachm oil of turpentine, cut and mixed in }^ pint alco-
hol.
^ oz. spirits of nitre.
Mix well together and it will be ready for use.

177- SWAMPSCOTT JAMAICA R UM.

(imitation.)

To 10^ gallons pure spirits, add :

13^ gallons Jamaica, (genuine.)

]/2 ounce tincture of kino.

i^^ pound loaf sugar.

% ounce Butyric acid, cut or mixed first in alcohol, and

left standing thirteen hours, then add to the spirits.
^ drachm caraway seed oil.
i^ drachm fennelseed oil, cut or mixed in ^ pint alcohol

and add after standing fourteen hours.
Mix the whole together and let stand for six days, after

coloring with sugar coloring.

THE BARTENDER'S BIBLE MAXIMS.

I. Be neat and clean in dress.
2 Keep your bar in the same condition.
3. Keep your tumblers free from finger marks and grease.
4 Have your bottles carefully labelled and in their proper
places

5. Should you keep a fancy bar, see tliat the various articles

are arranged tj the best advantage.

6. Keep your mirrors like polished gold, for they are the

most noticed of all adornments

7. See that the floor is well kept and the spittoons in such

places that the customers will not fall over tliem.

8. Be polite and attentive, but not intruding.

9. Know when to talk and when to keep silent.

10. Avoid profanity in yourself, do not notice it in others.
1 1 Drink as little as possible behind your own bar.

12. Keep pure liquors for a good trade.

13. iNever overcharge a stranger.

14. Do not encourage arguments, and when in one be un-

committal.

15. Be as honest to yourself as to your customers. This

rule works both ways.
16 A poor man may be a gentleman, as well as a rich one —
don't forget it.

17. Know your rights and protect them.

18. Regular hours for business, and attend to your business.

19. Look cheerful and happy, even though you feel blue and

heavy.

20. Always keep sober.

21. Never sell to a drunken man, by so doing you place

yourself within the power of the law.

39

40 THE COMPLETE BARTENDER.

SYRUPS.

SIMPLE SYRUP.
Take 2 pounds of loaf sugar to i pint of water, dissolve it
over the fire, remove the scum that arises, as soon as it com-
mences to boil, remove it from the fire, strain it while hot.

GUM SYRUP
Dissolve 2 pounds of loaf sugar and i pound cf white gum
arable in i quart of hot water, boil over the fire for 2 minui-es

RASPBERRY SYRUP.

Take i pint of filtered raspberry juice, mash the raspberries
hi a pan and let them stand 2 or 3 days until fermentation has
commenced, filter the juice through blotting paper, and add 2
pounds of fine sugar. Place the syrup on the fire and as it
heats, skim carefully, but do not allow it to boil, wlien it be-
comes of a proper consistency, remove it and allow it to cool
then bottle it.

STRA WBERRY SYRUP-
Take 4 quarts of strawberries, express the juice and strain,
add water until it measures 4 pints, add 8 pounds of powdered
sugar, keep it on the fire until it boils, then strain, allow it to
cool, and bottle.

LEMOJf SYRUP.

I pint of lemon juice, dissolve 5 pounds of sugar in tiie
lemon juice, add the rinds of 5 lemons, boil for 2 minutes,
skim, then strain.

THE COMPLETE BARTENDER. 41

ORGEAT SYRUP.

Cover with boiling water 2 pounds of sweet almonds, ^^ of
a pound of bitter almonds, let them stand until cool and then
peel them, beat them in a mortar to a fine paste, adding water
slowly, press through a linen cloth and dissolve in the liquid
15 pounds of sugar, boil for 2 minutes, then strain.

CORDIALS

In making Cordials the manufacturer must practice the
following rules:

First. Be careful to use a pure first class spirit, well-clean-
ed from its essential oils.

Second. Let the time of previous digestion be proportioned
[ to the tenacity of the ingredients, or the heaviness of the oil.
ij Third. Have a due proportion of spirit, the grosser and
I less fragrant parts of the oil not giving the spirit so agreeable
a flavor and at the same time rendering it thick and
unsightly. This may, in a great measure be effected by
leaving out the feints, and making up to proof with fine soft
water in their stead.

Sometimes it is necessary to filter cordials. This is easi-
ly done by running it through a cloth. If fining should
be required, add about six eggs to the barrel. Syrup for
cordials is made in the same way as simple syrup for which
see receipt under the heading of ''Syrups."

42 THE COMPLETE BARTENDER

AKXLSEEB CORDIAL-

To 15 gallons of pure rectified whiskey add 2 Vj drachms
<){ oil of Anniseseed cut in alcohol, 10 gallons of ^oft clear
water, 4 gallons of simple syrup; mix well together, and
let it lie from 10 to 12 days, it will be then ready for use

CINNAMON CORDIAL'

To 12 gallons of pure rectified whiskey add 4 drachms
of oil of Cinnamon cut in alcohol, 6 gallons of clear soft
water, and 3 gallons of simple syrup, mix well and let stand
for about 12 days.

STRAWBERRY CORDIAL.

Take 15 gallons of pure rectified Whiskey and add 24 quarts
of fresh strawberries, let stand about 10 days then draw off
and add 9 gallons of pure soft water, and 6 gallons of simple
syrup, let it lie from 10 to 12 days when it will be ready
for use

CITROK CORDIAL-

To 15 gallons of pure rectfied Whsikey add 5 pounds of
lemon rinds, 3 pounds of orange-peel 2^^ ounces of broken
nutmeg, and let it lie for about 12 days, then add 7)4 gallons,
of soft water, and 4 gallons of simple syrup, let stand about
1 o days, it will then be ready to draw off.

CLOVE CORDIAL.
To 3 gallons of pure rectified Whiskey add ^ drachm oil
of cloves cut in Alcohol, i ^ gallons of water, i gallon of
simple syrup, mix well and let stand 1 2 days.

THE COMPLETE BARTEiNDER. 43

ORAJfGE CORDIAL.

To I o gallons of pure rectified Whiskey add i pound of
fresh lemon peel, 4 pounds of dried orange peel, and 6
pounds of fresh orange peel, let it lie for 12 days, then draw
it off and add 6 gallons of clear soft water, 3 gallons of simple
syrup, let stand for 10 days, it will then be ready for use.

ROSE CORDIAL,

To 3 gallons of pure rectified Whiskey, add 30 drops of oil
of roses cut in ^4. pii"it of Alcohol, 2 gallons of pure soft water
and 3 (juarts of simple syrup, mix well together, let stand for
12 days and then draw off ready for use.

PEPPERMIJ^T CORDIAL.

Boil 12 pounds brown sugar in 2 gallons of water, add i ^^
ounces of alum and remove the scum as long as it rises, then
add j^ ounce of oil of peppermint, 5 gallons of pure spirits, 7
gallons of pure soft water, mix well by stirring and let it stand
24 hours when it will be ready for use.

WIJfTERGREEJT CORDIAL

To 3 gallons of pure rectified Whiskey add 30 drops of oil
of wintergreen. cut ill ^^ pint of Alcohol, 2 gallons of water
and 3 quarts of simple syrup, mix well together, let stand for
12 davs, and then draw off ready tor u?e.

44 IHE COMPLETE BARTENDER

IMITATIONS OF WINE

IMITATIOJf OF PORT WIJfE,

Take 3 gallons of good Cider, ^ of a gallon of best Port
Wine, ^ of a gallon of j dice of elderberries, i^ quarts Os-
good Brandy, % of an ounce of cochineal, pulverize the coch-
ineal very fine and put it with the Brandy in a stone jug, let
it remain about 2 weeks, shaking it every day, at the end of 2
weeks have your Cider ready and put 2 ^ gallons of the Cider
into a 5 gallon cask, add to this the elderberry juice and Port
Wine, and the Brandy and cochineal, take the remaining y^
gallon of Cider, with part of which clear out the jug that con
tained the Brandy, and pour the whole into your cask and
bung it up tight, and in 6 weeks it will be ready for use.

TMITATIOJ^ OF MADERIA WIME-

Take 5 gallons of prepared Cider, ^ of a gallon
of pure Maderia Wine, i^ quarts of sweet liquor, y^ ounce
of tartaric acid, ^ drachm oil of bitter a'monds cut in Alco
hoi, I pound of bruised raisins, i quart of brandy, let stand
for 10 days, then rack and fine until clear.

IMITATION OF CLARET WIJ^E.

To TO gallons of Cider prepared add 6 quarts of imported
Claret Wine, 48 drachms cream of tartar, i drachm of citric
acid, I pound of raisins, 2 gills of honey, i ounce tincture of
red Saunders, 2 quarts of water, put in a cask, bung tightly, m
6 weeks it will be ready for bottling.

THE COMPLETE BARTENDER. 45

IMITAIOJS' OF SHLRRY WIME-
Take 6 gall of prepared Cider, 4^^ quarts of pure Sherry
Wine, 3 quarts of Egg Harbor Wine, y^ drachm oil of bitter
almonds dissolved in alcohol, 2 quarts of Whiskey, ^ pound
of loaf sugar, ^ of an ounce of tincture of saffron. Mix, put
in a clean cask, bung tightly and leave for 8 weeks; and then
bottle.

HOW TO FIME OR CLEAR WIME.

Take 3 table spoonsfuls of boiled rice, the white of i egg,
and y^ ounce of burnt alum in powder. Mix with a pint of
Wine, then pour the Wine thus mixed into the cask, and stir
with a stick, but not to agitate the sediment or lees. As soon
as wines are clear and bright after being fined down,
they ought to be racked into a clean cask, the cask to
be filled up and bunged tight.

HOW TO RACK WIJ^ES-

This is an operation highly requisite to the keeping of wine
good, and is performed by drawing off the wine into another
cask and leaving the lees in the first cask, A siphon should be
used ; but if not, the cask should be tapped 2 or 3
days previously. The racking off ought to be performed in
temperate weather, and as soon as the wine appears clear, a-
second racking will give it a brilliant appearance, and so
fining will not be necessary.

BOTTIIJVG WIJVES.

Clear and fine weather is the time for bottling all kinds of
wine. The wines should be fine and brilliant when you intend

4^ THE COMPLETE BARTENDER

to bottle them, as they never become so after bottling. White
Wines should always go through a process of fining. For one
hogshead (or any quantity in proportion, more or less), take 2
ounces of Isinglass and dissolve it in one quart of water, and
mix with two quarts of the wine Red wines are fined by beat-
ing to a froth the white of 7 eggs, and mixing them with three
times the bulk of water ; then adding 2 quarts of the wine, mix
well, and pour into i barrel of your wine.

Bj sure that your bottles are clean and diy. Use a light
mallet in pounding in the corks, as a heavy one is apt to crack
the bottle.

After the wine is bottled, it should be stored in a cool cel-
lar. Place the bottles on their sides in saw-dust; on no ac-
count let them stand on their bottoms.

CIDERp

THE BEST WAY TO MA MAGE CIDER.

When you bottle Cider in warm weather, do not cork it im-
mediately, but let it stand two or three days, so that it may
become flat.

If the cider should happen to be too flat when you are about
to bottle it, put a small lump of rock candy and four or five
raisins in each bottle, but do not do this unless you are going
to use it shortly.

Cider should be well corked and waxed, and stood upright
in a cool place.

To fine and improve the flavor of i hogshead, take i gallon

THE COMPLETE BARTENDER 47

of good brandy, j4 onnce of Cochineal, i pound of alum, and
3 pounds of rock candy. Bruise them well in a mortar and
add them to the brandy, letting stand for two days ; then mix
the whole with the cider, and bung up the cask tightly and let
remain for about six months ; if fine enough then, bottle it.

CHEAP CIDER FROM RAISIJ^S.
Take seven pounds of raisins and wash them well in four or
five waters, until perfectly clean, then put them into a cask
with the head out, and pour three gallons of water on them ;
after which cover up well and let stand for 8 days. At the end
of that time rack the liquid off into another cask, let it stand
for about five days, when it will be ready for use

TO KEEP CIDER GOOD FOR YEARS.
Take the cider when you think it will suit your taste, put it
into a clean kettle, then take ^ of a pound of hops, put them
in a bag and tie them to the handle of the kettle so as they will
hang down inside, but not touch the bottom of the kettle Put
the cider on the fire and let it boil a short time, scumming it
whilst boiling; then let it cool and pour it into a cask, adding
T pint of fresh brandy. Bung up tightly. This cider, so pre-
pared, will keep for years.

PREPARED CIDER FOR IMITATING WIJ^ES.
Take the cider when it suits your taste, and put it into a good
strong barrel, and add 3 gallons of Apple Whiskey and a small
quantity of mustard seeds ; bung up tight and let ferment. In
a day or so bore a gimlet hole in the bung, and put a spile into
it, so as you can let some of the gas out, so as to prevent the
barrel burbting. When fermentation is done, draw off, and
clean out the barrel, then put the cider in again, and bung it
up close

48 THE COMPLETE BARTENDER.

imitations of Whisl(ies, Brandies, Gin, Rums.

MOKOKGAHELA WHISKEY.

To 1 8 gallons of pure spirits, add i/^ of a pound of Young
Hyson tea, 3 pounds of dried peaches, baked l)rown, 2 pounds
of loaf sugar, 2 ounces of cloves and 2 ounces of cinnamon.
Mix these ingredients well together, and in the course of two
weeks it will be ready for use.

AK OTHER WAY OF MA KIJ^G MOMOJVGAHELA

WHISKEY

Take 15 gallons of whiskey and add 3 drachms of sweet spirits
of nitre, 6 ounces of burned barley, bruised, 2 pounds of New
Orleans sugar, i ounce of allspice, 1^ ounces of cinnamon.
Mix well together and let stand alxmt 8 days, stirring it once a
(lay during that time. Draw off and bottle.

IMITATION OF APPLE WHISKEY

To 15 gallons of whiskey, add 2 gallons of pure apple tvhis-
key, I pint of simple syrup, the juice of one large pine-apple.
Mix well and let stand for about two weeks ; it will then be
ready for use.

IMITATION OF BOURBOM WHISKEY.

To 15 gallons of whiskey, add 3 gallons of Bourbon whiskey,
Y\ pint of simple syrup, i ounce of sweet spirits of nitre. Mix
them well together, and color with sugar coloring.

11
I

V

THE COMPLETE BARTENDER

IMITATIOK OF IRISH WHISKEY-

Take 15 gallons of whiskey, 3 gallons of pure Irish whiskey.
3 drachms acetic acid, y^ drachm acetic ether, 40 drops of kre-
osote cut in ^ pint of alcohol, i quart simple syrup. Mix all
together and color with sugar coloring.

1MITATI0,K OF SCOTCH WHISKEY.

To 15 gallons of whiskey, add 3 gallons of pure Scotch whis-
key, I ounce acetic acid, i quart of simple syrup. Mix well
and add 25 drops of kreosote cut in yi pint of alcohol; let
stand a few days, when it will be ready for use.

IMITATION OF HOLLAKB GIK.

Take 15 gallons of whiskey, 2^ gallons of pure Holland
gin, ly-z drachm of oil of juniper cut in alcohol, ^ drachm of
fennel seed and caraway seed mixed in equal proportions. In-
fuse the fennel and caraway seed in three quarts of whiskey for
about ten days, then mix.

IMITATIOJS OF JAMAICA RUM.

To 14 gallons of whiskey, add i^ gallons of pure Jamaica
rum, 2 ounces sweet spirits of nitre, ^ ounce tincture of kino.
Mix well together.

HO W TO MAKE TIJfCTURE OF KlJfO-

Take 2 ounces of powdered kino, and fuse it in one pint of
alcohol for 2 weeks. Filter through paper.

50 THE COMPLETE BARTENDER.

IMITA TIOK OF ST. CR OIX R UM.

Take i6 gallons of pure spirits, and boil 3 pounds of licorice
sticks, [ pound of winter bark, }^ pound of aniseseed, until
the flavor is drawn out ; strain it while hot, and add it to your
pure spirits. Bung it up tight and in three days it will be ready
for use.

IMITATIOJf OF COGKAC BRAKDY-

Take 15 gallons of whiskey, 2 pounds of peach-kernels, }4
pound of winter bark, 2 pounds orange peel. Put the peach
kernels, winter bark and the orange peel in 2 gallons of whis-
key, until the flavor is drawn out ; then pour it off and put it
into your whiskey, and add as much pure imported C(^gnac
brandy as will give it the required flavor.

IMITATIOK OF FRENCH BRAJfDY.

Take 15 gallons of pure sp"rits, beat 3^ gallon dried peaches
baked brown, to a powder, and add them to the spirits, put in
a barrel. Then take 1^ pound of crude tartar and boil it in
2 gallons of water, until it is reduced to i gallon ; strain this
liquor through a fine cloth, and when cold put it into the bar-
rel containing the spirits, and stir well together ; then add 4
gallons pure French Brandy, let stand for a few days, it will
then be ready for use.

IMITATION OF COMMON BRAKDY.

To 14 gallons of whiskey add i^ gallons of brandy, ^
ounce of spirits of nitre dulc, ^ ounce of tincture of kino.
Mix and let stand 24 hours.

THE COMPLETE R\RTENrnER 5^

IMTTATIOK OF GOOD BRAKBY,

Take 28 gallons of whiskey and add 2 gallons of best brandy,
4 ounces tincture of kino, 2 ounces sweet spirits of nitre, 100
drops of nitric acid, and 3 pounds of burnt raisins. Mix all
together and let stand for a few weeks, then draw off and it is
ready for use.

SUGAR COLORING.

Sugar-coloring is useful for giving imitation brandy the de-
sired color. It is made in this manner : Take 4 pounds of
brown sugar, boil it well and burn it so that it will taste bitter?
thin n with water while on the fire, pouring in but a little at a
time, and keep stirring all the time. If you pour too much in
at a time, it will explode, and may burn you After you have
thinned it down to its proper consistency, strain it while warm.

COOLING WINEH.

Always ice white wines in summer, if the weather be hot;
but with red wines this must not be regarded, as a great degree
of cold is apt to affect their flavor. If your cellar be of the
requisite degree of coldness, say 52° and the thermometer stand
it 70°, the wine is full cold enough to be grateful; and,
brought directly from the cellar to the guest, (which it should
always be at that season,) the outside of the bottle will be
clouded, a sure test that the wine is sufficiently cold. Where
ice is not obtainable the bottle may be hung up in .a flannel
bag, previously soaked in water in the full glare of the sun's
ray-^, where there is also a strong draft of air. The constant
evaporation keeping the bag dripping wet, will cpol the wine

52 THE COMPLETE BARTENDER.

almost to the freezing point. The water of a covered well or
spring, drawn fresh, in wiiich a pound or two of salt is thrown,
placed in a cool cellar, will reduce the temperature of wine to
a very low and agreeable point.

FREEZIJ^'G MlXTURE^

If expense be no object in cooling wmes, etc., freezing mix-
tures may be used as follows:

Eleven parts of Sal Ammoniac, dry and powdered, ten parts
of nitre, sixteen parts of Glauber's salts and thirty two parts of
water, will cool wine sufficiently in any climate — observing that
the operation should be carried on la tue coldest place possi-
ble.

VALUABLE RECEIPTS.

RESTORIXG A BARREL OF STALE BEER.

If beer is kept on hand too long it becomes stale and sour.
The best means of restoring it to its original flavor is to put i^
of a pound of go >d hops and 2 pounds of soft chalk in the bung
hole, stop it up close, and hi a few days it wiUdraw off perfectly

fresh.

TO CEAKGE PORTER LJfTO BROWM STOUT.

Insert 4 gallons of New Orleans molasses into a butt of por-
ter with I quart of finings. In a week draw off.

TO GIVE .YEW ALE THE FLAVOR OF OLD.
Take out the bung and puc in 2 Seville oranges cut into
slices.

j y THE COMPLETE BARTENDER. 53

EFFERVESCEJ^T DRAUGHT.

Carbonate of potash, 80 grains, pulverized citric acid, 17
I grains. Keep separate. When required for use, add i drop
essence of lemon. Dissolve in separate tumblers, mix, and
! drink while effervescing.

WIJ^E BITTERS,

Take the thin peel of i lemon, i bitter orange. Add 3
ounces of sherry wine, 2 ounces of water — infuse.

BRAJSi'D r BITTERS-

Orange peel, 16 ounces, cardamons, 2 ounces, cinnamon, 2
ounces, essence of cochineal, 4 drops, gentian root, 12 ounces,
brandy, 2 gallons. Infuse for one month, then strain and fil-
ter.

RUM BITTERS.

Raisins, 2 pounds, bruised cinnamon, 6 ounces, snake -root,
2 ounces, 20 cloves. Add the juice of 2 lemons and 2 oranges,
d I jest in rum for two months, then strain and filter.

essejyce of bitters.

yi pound dried orange peel, i^ pound orange-apples, i^
pound gentian root, j^ pound lemon peel, ground to powder.
Macerate for ten days. Add i gallon of pure spirits Strain
and add i quart of soft pure ^ater.

PORTABLE LEMOJTADE.

Take of white sugar, 4 pounds, Tartaric acid, 2 ounces, es-
sence of lemon, }^ ounce 'Powder these ingredients and keep
in a dry bottle for use. One tablespoonful will make a glass oi
lemonade J when mixed with water.

54 THE COMPLETE BARTENDER

STOUGHTOjr BITTERS.
Mix together the following ingredients, and let stand for 5

weeks. Gentian, 4 ounces, orange peel, 4 ounces, Columbo,

4 ounces, camomile flowers, 4 ounces, quassia, 4 ounces, burnt

sugar, I pound, whiskey, 2% gallons. Bottle the clear liquor.

SODA WATER SYRUPS.

LEMOM SYRUP FOR SODA WATER.

Take 8 pounds of white sugar and one gallon of pure soft
water, 2 ounces of gum arabic. Boil in a brass vr copper ket-
tle until the gum is thoroughly dissolved, then skim and strain
through white flannel, adding tartaric acid. 5}^ ounces, and
flavor to taste with extract of lemon. Bottle.

STRA WBERRT SYRUP FOR SODA WATER,

Make in the same way as Lemon Syrup^ using strawberry

extract instead of lemon.

PIKE APPLE SYRUP FOR SODA WATER.

Make in the same manner as Lemon Syrup, using pine-apple

extract iristead of lemon.

YAKILLA SYRUP FOR SODA WATER,

Make in the same manner as Lemon Syrup, using Vanilla

extract instead of lemon.

OTHER SYRUPS

All other syrups can be made in the same manner, using the
extract of the fruit to taste. These make a very refreshing sum-
mer drink, by adding two tablespoonfuls of the syrup to a glass
of water and ^ teaspoonful of super-carbonate of soda ; drink
while foaming.

ITIE COMPLETE BARTENDER. 55

BOW TO MAKE SODA WATER WITHOUT A

MACEIKE.

In each gallon of water to be used, dissolve ^ pound of fine
white sugar, and i ounce of super-carbonate of soda. Fill pint
bottles -with this mixture, have your corks ready. Now drop
into each bottle ^ drachm of citric acid in crystals, and imme-
diately cork and tie down. Handle the bottle carefully, and
keep cool until needed.

HIJ^TS OK BOTTLIKa MALT LIQUORS-

I There can be no doubt that all fermented malt liquors, as
( well as wine, are improved by bottling, when the work is per-
, formed with sufficient care and skill ; but there are several con-
) siderations requisite to success which we shall now.bring under
the notice of our readers.

THE STATE OF LIQUOR AT TEE TIME OF
BOTTLIKG.

The fermentation of the liquor should be nearly completed ;
if not, there will be a risk of bursting the bottles, in conse-
quence of the generation of too large a quantity of air. On the
other hand, if the fermentation be over, and the liquor be flat,
the beer will become more or less sour. The mode of judging
as to the fitness of the hquor tor bottling, is to ascertain its con-
dition in the cask. If, on drawing the vent-peg, the liquor
spurts out with violence, it is certain that the process of fermen-
tation is still gomg on; on the other hand, if it appears to be
still, and on being tasted is in good condition and brisk, it may
be held to be in a fit state for bottling. If, however, it be too

5<3 THE COMPLETE BARTENDER

brisk and frothy while botthng, the bottles ought to be left un-
corked for a few hours, and filled out. They should only be
filled up as the froth works within an inch of the cork.

CORKS FOR BOTTLIKG^

There is indeed no economy in bad corks. If Ihey are not
sufficiently sound, and allow the air to escape, the liquor be-
comes flat, and consequently sour ; and the bottles might nearly
as well be le/t open. The corks should be so .ked in the liquor
before being put into the bottles, and if the bottles be then laid
on their sides, the corks will swell so as to be perfectly tight.
It need hardly be added that great care should be taken that
the bottles have been thoroughly washed, and are perfectly
clean.

TO RIP EM ALE OR PORTER.

If not flat when bottled, there are several ways, among which
the following may be recommended : When about to fill the
bottles, put into each a teaspoonful of brown sugar, or two tea-
spoonfuls of rice or wheat, or six raisins.

BOTTLE WAX-

To make good bottle wax, take i pound of rosin, i pound of
beeswax and half a pound of tallocv. Mix tliese with red or
yellow ochre, soot or Spanish whiting, according to the color
you require. Melt the whole carefully, stirring it all the time
If it be likely to boil over, stir it with a candle end, which will
allay the violence of the ebullition.

THE COMPLETE BARTENDER. 5/

STAJSTDS FOR CASKS-
AM casks containing beer, ale, wine or any other liquors,
ought to be placed on strong elevated stands or trussels. They
should be so situated as not to touch any part of the walls of
the cellar or store room in which they are placed. When they
are near the walls they arc' liable to be attacked by dry-rot,
which leads to the bursting of the casks and the loss of their
contents. The tressels ought to be at such a distance from the
wall that one may be able to go round them and examine their
condition; when this, from the position of the barrel is impos-
sible, it will be found a great inconvenience, should any leak-
age take place.

BEST MEAJVS OF CLFAXIMG UTEMSELS

Always keep your glasses, decanters and bottles well cleaned
and pure. Immediately after the customer has finished his drink,
wash tlie glass well in warm water, rinse well in pure cold water,
and then dry thoroughly with a cloth.

In cleansing utensils used for brewing, etc., be careful not

,' to use soap or any greasy material — a good brush and scalding

water will generally thoroughly cleanse them, but all the fur on

the sides and bottom must be removed. After this they should

be well drained, and left in some airy situation to sweeten.

If ihey are still found to be tainted, take wood ashes and boil
them to a strong ley, which spread over the bottoms of the ves-
sels scalding hot — then scrub with a brush or throw some stone
limt into water in the vessel, and scrub over the bottom and
and sides, rinsing well with clear water.

58 THE COMPLETE BARTENDER.

In some cases it is necessary to wash with oil of vitriol, dilu-
ted with eight times its bulk in water.

MAKAGEMLKT OF CASKS FOR WIME
AJ^D BEER.

New casks, fresh from the Coopers should stand 2 or 3 days
filled with clean cold water, and then be well scalded out be-
fore using. Old casks, as soon as the wine or beer is drawn
off, should either be bunged closely until there is a convenient
opportunity for washing them, or scalded out at once and laid
by in a dry place until they are again wanted. Just before
using they must be looked to and scalded out again.

If the casks are very musty, they may be sweetened by wash-
ing them out first with a little sulphuric acid and then with clean
water. After this operation they should be scalded several
times with fresh water. If the casks are very large, the ex-
pense of sulphuric acid may be avoided by unheading them and
whitewashing them throughout with quick- lime, or they can be
rendered perfectly sweet by being smoked with sulphur mixed
with a little nitrate of potash. In all these cases, great care
must be taken that the casks are well scalded with clean water.
It is a good plan to use a piece of clean iron chain to shake
about inside the cask while washing it out.

A METHOD OF BOTTLIXG WIjYE,

Having thoroughly washed and dried the bottles, supposing
they have been before used for the same kind of wine, provide
corks, which will be improved by being slightl}^ boiled, or at

THE COMPLETE BARTENDER. 59

ast steeped in hot water — a wooden mallet, a bottling boot,

id a squeezer for the corks. Bore a hole in the lower part of

^ ne cask with a gimlet, receiving the liquid stream which fol-

ws in the bottle and filterer, which is placed in a tub or basin.

his operation is best performed by two persons, one to draw

e wine, the other to cork the bottles. The drawer is to see

lat the bottles are up to the mark, but not too full, the bottles

»eing placed in a clean tub to prevent waste. The corking

ooot is to be buckled by a strap to the knee, the bottle placed

in it, and the cork, after being squeezed in the press, driven in

by a fiat wooden mallet.

As the wine draws near to the bottom of the cask, a thick
piece of muslin must be placed in the strainer^ to prevent the
viscous grounds from passing into the bottle.

Having counted the bottles, they should be stored away in
their respective bins, a layer of sand or sawdust being placed
under the first tier, and another over it ; a second tier laid over
this protected by a lath, the head of the second being laid to
the bottom of the first ; over this another bed of sawdust must
be laid, not too thick ; another lath, and so on, till the bin is
filled.

Wine so la:d in will be ready for nse according to its quaUty
and age, Port wine old in the wood, will be ready to drink in
live or six months ; but if it is a fruity wine, it will improve
every year. Sherry if of good quality, will be fit to drink as
soon as the "sickness" (as its first condition after bottling is
called) ceases, and will also improve ; but the cellar must be
ikept at a perfectly, steady temperature, neither to hot nor to cold

6o THE COMPLETE BARTENDER

but about 55 or 60 degrees, and absolutely free from draughts
of cold air

HOW TO CLEAK DECAMTERS.

Roll up in small pieces some soft brown or blotting-paper ;
wet tbem^ and soap them well. Put them into the decanters',
about one-quarter full of warm water; shake them well for a
few minutes, then rinse with clear cold water ; wipe the out-
sidss with a dry cloth, put the decanters to drain, and when
dry they will be almost as bright as new ones. This is the
best and safest mode of cleaning decanters. Some persons,
however, use a little fine sand, and others egg-shells crushed
into small pieces, which are shaken about in . the glass with
cold water ; a beautiful polish may be given by this means.

HOW TO LOOSEK TIGHT DECAJfTER
STOPPERS.

Stoppers of glass decanters frequently from a variety of
causes, become so fixed that they cannot be removed without
danger. Whenever this is the case place a little sweet oil
with a feather round the stopper and the neck of the decanter,
and set it near the fi^re. When tolerably warm tap the stopper
gently on all sides with a light piece of wood, and it will soon
become loose, or the neck of the decanter may be rubbed ,
sharply with a piece of muslin ; the fric!tion will expand the
glass of the decanter, and in this way set the stopper free.
Great care must be taken that the stopper is not broken.

THE COMPLETE BARTENDER. 6i

\'. :

FIJVrJ^GS FOR WIJYE.

Beat up to a froth three fresh laid eggs with their shells
Draw off about a pint of the wine, and beat it with them.
Draw the bung, and while the egg is frothing," stir it gently
into the cask at the bunghole, using a short stick so as to dis ,
perse it over the whole surface of the wine. The bung may
be left out for a day or two, if necessary. These finings will
be more effectual if a little isinglass be dissolved in the pint of
wine before it is beaten up with the eggs.

PALE ALE.

To make a barrel of pale ale equal to any that is brewed, use
three bushels of malt, or four, if strength is desired ; eight or
nine pounds of hops, according to the required degrees of bit-
terness, one pound of camomile flowers, strewed in a jar and
strained. Put the camomile flowers and the hops in at the
same time. Boil the malt and water till the liquor begins to
fine itself ; and that is the time to add the hops and flowers.

BEER FR OM POTA TOES.

In Silesia, they prepare a very wholesome and palatable
potato-beer, by which every family can supply itself at a trifling
expense Twenty-five gallons of such beer are made from half
a bushel of potatoes, ten pounds, of malt, half a pound of hops,
and two quarts of yeast.

COlSTTEnSTTS-

Ale— Pale, 61— Beer from Potatoes, 61.

Bitters— Brandf, 53 — Essence of, 53 -Rum, 53 — Stoughton, 54

— Wine, 53.
Bottling— Corks,, 56 — Hints on Bottling Malt Liquors, 55— State

of Liquor at the Time of Bottling, 55 — Wax, 56 — Wine, 58.

Brandies — Blackberry, 34— Cherry, 25 — Ginger, 37 — Lavendar,
37 — Lemon, 36 — Orange, 36 — Peach, 35 — Pineapple, 36 — Rasp-
berry, 34.

Brandies (Imitations) Cognac, 50— Common, 50 — French, 50 —
Good, 51.

Casks for Wine and Beer (Management of, 58.

Ciders— Cheap Cider from Raisins, 47 — Prepared Cider for Im-
itation AVines, 47 — The Best Way to Manage, 46— To Keep
Cider Good for Years, 47.

Cobblers— California Wine, 12— Catawba, 12— Champagne 11—
Claret, 12— Rhine Wine, 11— Sherry, 11— Whiskey, 12.

Cocktails— Absinthe, 4— Brandy, 3— Brandy (Fancy), 3 -Bot-
tle, 5 — Chami3agne, 4— Gin, 3 — Gin (Fancy), 4 — Japanese, 4 —
Jersey, 4 — Soda, 4— Whiskey, 3.

Coloring— Sugar, 51.

Cordials — Anniseed, 42— Cinnamon, 42 - Citron, 42 — Clove, 42
—Orange, 43 — Peppermint. 43 — Rose, 43 — Rules, 41 — Straw-
berry, 42- Wintergreen, 43.

Decanters— How to Cleanse Them, 60— How to Loosen Tight
Stoppers, 60.

62

THE COMPLETE BARTENDER. 63

rinks ' (Fancy) Balaklava Nectar, 27 — Brandy Criista, 24 —
Brandy Champerelle, 27 — Brandy Scaffa, 27 — Bishop, 25 —
Champagne Cup, 26 — Claret Cup, 26— Frozen Absinthe, 27 —
Gin Crusta, 24 — Locomotive, 20 — Pousse Cafe, 26— Pousse
L'Amour, 26 — Philadelphian, 25 — Rhine Wine and Seltzer,
27 — Sartinas Pousse Cafe, 27— Soda Nectar, 28 — Tom and
-Jerry (Cold and Hot), 25— Tom and Jerry (Mixture), 24 —
Whisky, 24— White Lion, 25.

r rinks for large parties — American Farmer, 33 — Billy's Mix-
ture, 33— Cape May Dip, 32— Cream Nectar, 32— English Milk
Punch, 31 — Ice Cream Soda, 32 — Irishman's Delight, 33 — King
Punch, 30~Knock 'em Stiff, 33~Madame Pompadour, 32—
Mulled Port. 31— Nimble Nick, 33— Queen Punch, 30— Rum-
fustian Punch, 31 — Road House Punch, 33 — Sleeper, 32--
I Whiskey Dip, 32.

'iDrinks (Plain)— Absinthe, 23— Blue Blazes, 23— Black Stripe,
22— Brandy Straight, 20— Brandy and Ginger Ale, 22— Brandy
and Soda, 21— Burnt Brandy and Peach, 22 — Catawba (Plain),

, 21— Cider and Whiskey, 22— Gin Straight, 21— Gin and Mo-
lasses, 24— Half and Half, 23— Hot Black Stripe, 22— Hot
Rum, 22— Hot Spiced Rum, 23— Medford Rum and Molasses,
23— Peach and Honey, 22— Port Wine (Plain), 21— Rock and
Rye, 23— Sherry (Plain), 21— Sherry and Egg, 21— Sherry and
Bitters, 21— Stone Fence, 23— Whiskey Straight, 21.

(Egg :^ogg8-A Bowl of, 13— Baltimore, 12— Cider, 13— Plain,
i 12— Sherry, 13.

iFinings for Wine, 61.

iFix— Brandy, 19— Gin, 19— St. Croix Rum, 19.

^Fizz— Brandy, 16— Gin Fizz, 16— Gin Egg Fizz, 17— Whiskev
Fizz, 16.

'Flips— Brandy, 20— Old English Gentleman, 29-Sherry, 20.

Ciin- (Reduced), 39 -(Imitation) Holland, 49.

Juleps- Gin, 15— Mint, 14— Pineapple, 15— Rum, 15— AVhiskey,
15.

Kino— Tincture of How to Make, 49.

Lemonades— Claret, 29— Egg, 29— Fancy, 28— For Parties,

28— Hot, 29— Orangeade, 30— Orgeat, 29— Portable, 53— Port

Wine, 29— Plain, 28— Sherry, 29— Soda, 29.

64 THE COMPLETE BARTENDER.

Bf axiins— The Bartender's Bible, 39. I

Punches — Absinthe, 8— Arrac (Hot), 10— Brandy, 5— Brandy

(Hot), 5— Champagne, 7 — Claret, 7 — Curaeoa. 8— E<ig Milk, 8

— Fancy, 10 —Gin, 6— Kirschwasser, 9— Medford Rinn, 9—

Milk, V— Milk (Hot), 8— Mississippi, 7-Orgeat, 10— Port

Wine, 6— Phila. Fish House, 9— Roman, 7— Sherry, 6— St.

Croix, 9— Saiiterne, 10— Scotch Hot, 6— Tip-Top, 10 -Vanilla,

8— Whiskey, 5 -Whiskey (Irish), 6.
Receipts— Effervescent Draught, 53— To Change Porter Into

Brown Stout, 52-To give New Ale the Flavor of Old, 52— To

Restore a Barrel of Stale Beer, 52.
Ruin — Swampscott Jamaica, 38— (Imitation) Jamaica, 49 — St.

Croix, 50.
Sangarees— Ale, 10 -Brandy, 15— Gin, 16— Porter, 16— Port ^

Wine, 15— Sherry, 16.

Slings— Brandy (Hot), 18^Gin (Hot), 18-Scotch (Hot), 19.

Smashes— Brandy, 18— Gin, 18— Medford Rum, 18— Whiskey ,
18.

Soda Water— How to Make Without a Machine, 55.

Syrups -Lemon, 54 — Other Flavors, 54— Pineapple, 54— Straw-
berry, 54— Vanilla, 54.

Sours- Brandy. 20-Gin, 20— St. Croix Rum, 19.

Stands for Casks, 57.

Syrups— Gum, 40— Lemon, 40— Orgeat, 41— Raspberry, 40 —
Simple, 40 — Strawberry, 40.

Toddies— Apple, 17— Brandy, 17 — Gin, 17 — Scotch (Hot), 17 —

Whiskey, 17.
X© Ripen — Ale or Porter, 56.
Utensils — Best Methods of Cleansing.

Whiskies — (Imitation) Apple, 48 — Bourbon, 48 — Irish, 49 —

Monongahela, 48 — Scotch, 49.

Wines — How to Bottle, 45 — IIow to Cool, 51 — How to Fine or

Clear, 45 — How to Rack, 45 — Freezing Mixture, 52.

Wines — (Imitations) Claret, 44 — Maderia, 44 — Port, 44 — Sherry,
45.

Wines— (Mulled) Claret, 13— Claret With Eggs, 14— :^rt, 14—
Sherry, 14.

3477-103

..^^-

For Every Dog Owner.

THE DOG IN HEALTH, HABITS, AND DISEASE.

A Han<lsom<?l.v Illnstratc«l Book of 150 i»as:es,
Siviiis' oompleto ami ii**«'riil iiiforina«tion.

All the Breeds.
How to Traip i
How to Keep
As Pets, as

The Health.
All Diseases.

All Cures.
Breadwinners.

KEMEDIES AND A GLOSSARY OF DOG TERMS.

50 SUPERB ILLlfSTRATIOyS Shoivltig
the various Breeds — Mode of Administering
Medicines f and a 1000 facts that every
man, who loves a dog, should know.

Beautifully bound in cloiti ^nKiiled free to any i^art of
the United States) 60 cents ; paper binding, 25 cents.

RUFUS C. HARTRANFT,

Publisher for the Trade.
709 S.^NSOM STREET,

PHILADELPHIA, PA.

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